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Pumpkin Cannoli Cake Roll

Delightful Pumpkin Cannoli Cake Roll
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This Pumpkin Cannoli Cake Roll combines the best of fall flavors with the creamy, sweet filling of classic cannoli. It’s a show-stopping dessert that’s surprisingly easy to make!

Ingredients

Scale
  • For the Cake:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cannoli Filling:
  • 1 (15 ounce) container ricotta cheese, drained
  • 1 cup powdered sugar
  • 1/2 cup mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, beat together sugar, oil, and pumpkin puree until well combined. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
  8. When the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper (if used).
  9. Starting at one short end, roll up the cake and towel together. Let cool completely.
  10. Make the Cannoli Filling: In a medium bowl, beat together ricotta cheese, powdered sugar, mascarpone cheese, and vanilla extract until smooth and creamy.
  11. Stir in mini chocolate chips.
  12. Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake.
  13. Starting at the same short end, roll the cake back up without the towel.
  14. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
  15. Before serving, dust the cake roll with powdered sugar.
  16. Slice and enjoy!

Notes

For a richer flavor, add a tablespoon of rum or brandy to the cannoli filling. Serve chilled or at room temperature.

Find it online: https://mommymademeals.com/pumpkin-cannoli-cake-roll/